CHEESE VEGETABLE SOUP I
Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.
Provided by Alice W. Conn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 5
Number Of Ingredients 10
Steps:
- Brown the ground beef and drain.
- Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
- Add cheese sauce and gently stir until well blended.
Nutrition Facts : Calories 621.4 calories, Carbohydrate 29.4 g, Cholesterol 144.4 mg, Fat 43.5 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 21.6 g, Sodium 1935.4 mg, Sugar 10.4 g
CHEESY VEGETABLE SOUP
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.
Nutrition Facts :
CHEESY VEGETABLE SOUP II
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!
Provided by c_goddess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
- In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
- Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 56.2 g, Cholesterol 71.1 mg, Fat 24.5 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1005 mg, Sugar 15.8 g
CHEESY VEGETABLE SOUP
My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious.
Provided by Photo Momma
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in 2 tablespoons butter until tender.
- Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
- Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; stir in cheese until melted. Add to soup and heat through.
Nutrition Facts : Calories 304.9, Fat 20.3, SaturatedFat 12.7, Cholesterol 61.2, Sodium 401.3, Carbohydrate 20.4, Fiber 3.4, Sugar 2.9, Protein 11.6
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
CHEESY VEGETABLE SOUP
Make and share this Cheesy Vegetable Soup recipe from Food.com.
Provided by Auggy
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients and bring to boil.
- Reduce to simmer and cook for 30 - 45 minutes.
- Add 10 oz of light Velveeta cheese, sliced.
- Stir until melted.
- Remove from heat.
Nutrition Facts : Calories 161.6, Fat 4.6, SaturatedFat 2.6, Cholesterol 14.7, Sodium 1359.3, Carbohydrate 20.9, Fiber 4.5, Sugar 3.2, Protein 11.7
VELVETY VEGETABLE-CHEESE SOUP
Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
- Mash vegetables to desired consistency.
- Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 11 g
CHEESY MIXED-VEGETABLE SOUP
"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
CHEESY VEGETABLE CHOWDER
I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.
Provided by Bev I Am
Categories Chowders
Time 45m
Yield 10 Cups
Number Of Ingredients 16
Steps:
- BRING first 6 ingredients to a boil in a Dutch oven.
- Cover, reduce heat, and simmer 20 minutes or until potato is tender.
- Stir in corn; remove from heat.
- MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
- Cook, stirring constantly, 1 minute.
- STIR in milk and next 5 ingredients.
- Cook, stirring constantly, until cheese melts.
- Gradually stir cheese mixture into vegetable mixture.
- COOK over medium heat, stirring constantly, until soup is thoroughly heated.
- Garnish, if desired, and serve immediately.
- Makes: 2 quarts.
EASY CHEESY VEGETABLE SOUP
Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
- Stir in chili powder. Stir in rice and vegetables; cook until hot.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 15 mg, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 16 g, TransFat 0 g
CHEESY VEGETABLE SOUP
This Cheesy Vegetable Soup tastes like it took hours to prepare, but in fact it's as easy as it is cheesy (and that's very!).
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Cook onions in large saucepan sprayed with cooking spray on medium heat 7 min. or until crisp-tender, stirring occasionally. Stir in broth. Bring to boil. Add vegetables; stir. Simmer on medium-low heat 10 min. or until vegetables are tender.
- Mash vegetables with potato masher until desired consistency.
- Add VELVEETA; cook 2 min. or until VELVEETA is completely melted and mixture is well blended.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 5 g
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